Chicken, Olive, and Mushroom Orecchiette | RICARDO

Ingredients

• 3/4 lb (375 g) orecchiette (or other short pasta)
• 1 lb (454 g) white button mushrooms, thinly sliced
• 1 onion, finely chopped
• 1/4 cup (60 ml) olive oil
• 2 cloves garlic, finely chopped
• 1/2 teaspoon (2.5 ml) crushed red pepper flakes
• 1/2 teaspoon (2.5 ml) chopped fresh rosemary
• 2 cups (500 ml) chicken broth
• 1/4 cup (60 ml) pitted black olives, quartered
• 11/2 cups (375 ml) diced cooked chicken
• 3/4 cup (180 ml) grated Parmigiano-Reggiano cheese
• 2 tablespoons (30 ml) chopped fresh chives
• 2 tablespoons (30 ml) butter (optional)
• Salt and pepper